SA: This cookbook brings together the best of your two restaurants -- Bayona and Herbsaint. How do they differ?
SS: Bayona was always eclectic, and we wanted to be a little more Louisiana/French-focused when we opened Herbsaint. The feeling of the two restaurants is also different; Bayona is more romantic and elegant, while Herbsaint is the hipper, bistro-casual spot.

SA: You present the Spicer pantry in your book. What are the ingredients you can't live without?
SS: Lemons, shallots, cheese, mustard, olive oil, and hot sauce.

SA: What is one of your favorite foolproof dinner party lineups from this cookbook?
SS: Start with Goat Cheese Croutons With Wild Mushrooms in Madeira Cream, then the French Braised Leeks With Dijon Vinaigrette, followed by Grouper Baked in Grape Leaves or Roasted Duckling With Orange-Cane Syrup Sauce. I'd finish with either the Espresso Pôts de Crème or the Epiphany Lemon Tart.

SA: What are some popular dishes that you serve for the holidays?
SS: I always think of oysters around the holidays. I guess it's because that's when the local ones are at their peak of brininess and flavor. I love to put them in stuffing (we call it dressing in New Orleans), on salads, or over toast. I also love winter squash, such as butternut or acorn squash.

SA: What are your tips for creating a great dinner party? Is there an ideal number of guests?
SS: My mom is the pro at this, and she says six guests is the right number because they can all participate in the conversation. If you have eight, the table gets split in half. I think good music (not too obtrusive), fresh flowers, and an interesting wine or beverage selection are all important elements -- and, of course, having your mise en place ready!

For more information about Susan Spicer's restaurants, call Bayona at 504/525-4455, or visit www.bayona.com, or call Herbsaint at 504/524-4114, or visit www.herbsaint.com.